Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination.

This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the difference, I forget to mention the varieties. There are numerous type of kurmas such as vegetable kurma, paneer kurma, peas kurma, mushroom kurma and a lot more kurma dishes. But when it comes to salna usually we prepare empty salna, vegetable salna and mushroom salna. The preparations and cooking methods are simple for salnas. For more tips carefully read the cooking methods. I forgot to click the step by step pictures, so I have shared the screenshots which are not clear so please watch the full video and don't forget to click the subscribe icon.

Here is a short video for Mushroom Salna

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Mushroom Salna with step by step photos

Prep time : 15 minutes

Cook time : 20 minutes

Serves : 4

Category : side dish

Author : Muthulakshmi Madhavakrishnan

Ingredients

200 grams button mushroom
1 onion, finely chopped
3 to 4 tomato, grind it smoothly
2 green chilly, slit lengthwise
2 tsp ginger garlic paste
few curry leaves
1/2 tsp turmeric powder
1 tsp red chilly powder
1/2 tsp coriander powder
1 tsp garamasala powder
4 mint leaves
few coriander leaves
2 cinnamon
3 cloves
1 tsp fennel seeds
2 tbsp oil
2 tbsp ghee

For masala paste

1/2 cup coconut
7 cashew nuts
1 tsp fennel seeds
1 tbsp fried gram

Cooking Directions

Heat ghee and oil in a pressure cooker. You can also cook in a deep kadai but in a pressure cooker it preserves the flavour nicely. Certain dishes like salna are suited to cook pressure cooker perfectly. When the oil is heated enough, add the spices one by one.

When you get a nice aroma from the spices, add finely chopped onions, green chilly and curry leaves.
Saute well on medium heat. Next, add the ginger garlic paste and saute well on medium heat. Do not brown them. As I told in many dishes, try to use fresh homemade ginger garlic paste for kurma and salna.

Now add the grounded tomato and saute for another few minutes. You can also add finely chopped tomatoes. I used grounded tomato for the salna to bring a deep red colour for the dish plus it increases the taste also. Next, add the red chilly powder, turmeric powder and mix well.

After a few minutes add the coriander powder. Grind the coconut, cashew nuts, fried gram and fennel seeds with little water.

For salna dishes, no need to add more coconut as we do for kurma. Also, do not increase the cashew and fried grams because salna will turn thick. Now add the grounded coconut paste and mix well.

Add the mushrooms and mix well with the gravy. Add required salt and water for the salna. Add garamasala powder mix well and close it with a lid.

Pressure cook for 2 whistles. Do not hurry up. Allow the pressure to settle down naturally. Open the pressure cooker and add mint leaves and coriander leaves. Close it with a lid for 20 minutes and then transfer it to the serving dish. Delicious mushroom salna is ready to serve.

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